Cold dish (mbth) is commonly known as cold dish in catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish.

The main raw material of cold dishes is mostly clinker, so it is completely different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, cool but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye. In the order of eating, cold dishes are usually placed at the front, which plays a role in satisfying hunger and appetizing.

Seasonings, also called appetizers and appetizers, are usually eaten before or with the main course. The variety is snacks, baked goods, or other sour dishes, and its purpose is to stimulate taste buds and achieve the function of increasing appetite. Generally speaking, the quantity or taste of these dishes is completely different from that of the main course, and they can usually be eaten differently. In addition, sometimes it is difficult to distinguish it from seasoning to some extent. There are vinegar-soaked appetizers, tomato stew slices, old Beijing shredded ginger appetizers, steamed fish slices appetizers, autumn sweet and sour lotus root fried diced meat appetizers, steamed pork with children's kohlrabi and so on.